Gamjatang (Korean Pork Bone Potato Stew)
On cold winter nights in NYC, we used to go into deep Flushing to this Korean restaurant that only made gamjatangs. They would bring it out in a huge metal pot and boil in on the table for everyone to share. I miss shared meals with friends but hopefully this recipe will warm your soul until we can reunite.
2 lbs of pork neck bones (ask your butcher - they usually have them frozen in the back)
3 potatoes (yellow ones break down the best but I also like to add in sweet potato for those on paleo)
6-8 napa cabbage leaves, rinsed and sliced in half the long way
1 cup of mung bean sprouts, rinsed
1/2 bunch of greens (chrysanthemum, dandelion, crown daisy)
4-5 perilla or sesame leaves, thinly sliced
2 serrano peppers, sliced thin
PORK BONE BROTH & AROMATICS:
1 shallot, peeled & halved
1 bunch of green onions, white stems (save greens for garnish)
5 cloves of garlic, peeled and whole
1 knob of ginger
1 tsp of black pepper & salt
2 lbs of pork neck bone
SPCIY TANG SEASONING:
2 Tbsp of gochujang (korean chili paste)
2 Tbsp of gochugaru (korean chili flakes)
2 Tbsp doenjang (korean soybean paste)
2 Tbsp minced garlic
1 Tbsp Korean fish sauce
2 Tbsp rice wine
splash of water to mix all ingredients
pinch of salt & pepper
1 Tbsp of toasted sesame seed
First, we want to get the bones ready to become broth. Do the initial boil to rinse away any leftover blood. You can also soak the bones in cold water for up to an hour prior to boiling. I didn't have an hour so I just boiled for about 10 minutes over medium high heat.
Take bones out and rinse them in cold running water.
In a large soup pot, add bones, ingredients from the aromatic vegetables, and water and let it summer on medium low heat for 2 hours covered.
While the broth is cooking, prep potatoes and cabbage.
You want to par boil the potatoes in a pot. Add enough water to cover them and boil them on medium heat until the potatoes can easily be pierced by fork. Drain and set aside
In another pot, add some water and a pinch of salt. When the water boils, put the napa cabbage in for 1 minute. Drain and set aside. Don't let them get too soft as they will cook additionally when the stew comes together.
After 2 hours, taste the broth. Also sieve the broth with a mesh strainer and discard the aromatic spices & vegetables. Broth should amount to about 5-6 cups.
When you are ready to serve, get a pot to put all the ingredients together. I love my LeCreuset dutch oven for cooking "tangs".
Add in the pork bones, potatoes, napa, and 2 Tbsp of the seasoning base into the pot.
Boil over medium high heat for about 10-12 minutes. I like my potatoes to be super soft and flaky so boil a little more if your potatoes aren't there yet.
Lower the heat to medium and add the remaining vegetables and boil another 1-2 minutes.
Serve with rice.
**Pork bones tend to splinter off so be careful